In large bowl, with mixer at high speed, beat butter and 1/2 cup sugar until creamy. Add 1 egg and vanilla; beat until almost combined (mixture will look curdled). With wooden spoon, stir in flour mixture until dough begins to form. With hands, press dough together in bowl. Shape dough into 2 disks, one slightly larger than the other. Wrap each in plastic wrap and refrigerate 1 hour 30 minutes to 2 hours.

Preheat oven to 375 degrees F. Remove both pieces of dough from refrigerator. On lightly floured surface, with floured rolling pin, roll out larger disk of dough into 14-inch round. Use dough to line 11-inch tart pan with removable bottom. Fold overhang in and press dough against side of pan (so it extends 1/8 inch above rim).

Spread preserves evenly over dough in tart pan to within 1/2 inch of edge. Make lattice top: Place 5 dough strips, 1 inch apart, across tart, trimming ends even with side of tart pan; repeat with 5 more strips placed diagonally across first ones to make diamond lattice pattern. Trim ends and reserve trimmings.

Make rope edge for tart shell: With hands, roll trimmings and remaining 2 strips of dough into 1/4-inch-thick ropes. Press ropes around edge of tart to create finished edge.

In cup, with fork, beat egg yolk and water. Brush egg-yolk mixture over lattice and edge of tart; sprinkle with remaining 2 teaspoons sugar. Bake until crust is deep golden, 40 to 45 minutes. Check tart occasionally during first 30 minutes of baking; if crust puffs up, prick with tip of knife. Cool on wire rack. Remove side of pan to serve. (Can be made ahead. Wrap well and store at room temperature up to 3 days.)

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